Pickled Nasturtium Seeds

• fresh nasturtium seeds
• 8 oz/225g salt
• 3 pints

Gather nasturtium seeds while still green, on a dry day. Make a brine with salt and water and cover the nasturtium seeds for 24 hours. Drain well and pack in small jars. Put into an oven at 325°F/170°C/Gas Mark 3 for 10 minutes. Meanwhile, heat the spiced vinegar. Take out the jars, put a few leaves of tarragon into each one, and cover with vinegar. Seal tightly.